Spaghetti with Fresh Anchovies, Caramelized Onions and Thyme

by Francine Witherspoon

SERVINGS

4 servings scale / convert

INGREDIENTS

4 tbsp. virgin olive oil
4 cloves garlic, whole
1 lg. Spanish onion, cut in 1/2-inch thick rounds
1 lb. fresh anchovies
1 tsp. fresh thyme leaves
1 cup dry white wine
4 tbsp. extra-virgin olive oil
8 oz. spaghetti
1/4 cup freshly toasted breadcrumbs
Salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion until golden brown, about 10 minutes. Remove fillets from anchovies and set aside. Remove garlic. Add thyme, anchovies and white wine to onions and bring to boil. Add the extra-virgin olive oil and remove from heat. Cook spaghetti according to package instructions and drain. Toss pasta into anchovy mixture and stir until well coated, 30 seconds, and pour into heated serving bowl. Sprinkle with breadcrumbs and serve immediately.

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TAGS

main courses, pastas, seafoodpasta add tags

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